Tagged with salad

Grilled Carrot Salad

Ingredients 1/2 cup extra-virgin olive oil 2 tablespoons smoked sweet paprika 1 tablespoon ground fennel 1 tablespoon ground coriander 2 garlic cloves, thinly sliced 4 thyme sprigs 1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch Salt and freshly ground pepper 4 tablespoons unsalted butter 2 tablespoons sherry vinegar 1 tablespoon water … Continue reading

Cucumber and Baby Pea Salad

Ingredients 1 cup plain whole-milk Greek yogurt 3 tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup flat-leaf parsley leaves 1/4 cup finely shredded basil leaves Salt and freshly ground pepper 1 pound frozen baby peas, thawed 3 large seedless cucumbers (about 1 pound each)—peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch … Continue reading

Summer Farro Salad

Ingredients 1/3 cup plus 2 tablespoons extra-virgin olive oil 1 small yellow onion, quartered 1 small carrot, halved 1 celery rib, halved 12 ounces farro (1 3/4 cups) 5 cups water Kosher salt 3 tablespoons red wine vinegar Freshly ground pepper 1/2 small red onion, thinly sliced 1 small seedless cucumber, halved lengthwise and thinly … Continue reading

Beet and Carrot Salad with Goat Cheese Puree

Ingredients Puree 1 pound cauliflower florets 3/4 cup heavy cream, warmed 8 ounce goat cheese Beets 2 pounds beets 4 parts red wine vinegar 3 parts extra virgin olive oil Carrots 1 pound carrots, shaved on a mandolin Shallots 2 shallots, peeled and thinly sliced into rings 1/2 cup vegetable oil Oil 2 parts canola … Continue reading

Field Pea Panzanella Salad

Ingredients 2 cups day-old bread, cut into 1-inch dice 1 tablespoon olive oil 2 pounds cooked field peas (crowder, black-eye, lady-peas) 1 cup thinly sliced green onions 1/2 cup thinly sliced red onion 1 cup diced tomato 1 cup peeled, diced cucumber 1/2 cup chopped banana peppers 1/4 cup each chopped rosemary and parsley 2/3 … Continue reading

Brennan’s Shrimp Remoulade

Ingredients 1⁄4 cup ketchup 1⁄4 cup prepared horseradish 1⁄4 cup creole mustard, such as zatarain 2 tablespoons prepared yellow mustard 2 tablespoons white vinegar 1⁄2 lemon, juice of 1⁄2 cup finely chopped green onion 1⁄4 cup finely chopped celery 1⁄4 cup finely chopped parsley 1 clove garlic, minced 1 tablespoon paprika 1⁄8 teaspoon cayenne pepper … Continue reading

Cobb Salad

Ingredients Dressing: 3⁄4 cup canola oil 1⁄4 cup extra-virgin olive oil 1⁄4 cup red wine vinegar 1 tbsp. fresh lemon juice 3⁄4 tsp. dry mustard 1⁄2 tsp. Worcestershire 1⁄4 tsp. sugar 1 clove garlic, minced Kosher salt and freshly ground black pepper, to taste Salad: 1⁄2 head iceberg lettuce, cored and shredded 1⁄2 head romaine … Continue reading

Farro Salad with Asparagus

Ingredients 6 oz. asparagus, trimmed and cut into 1-inch lengths 6 oz. sugar snap peas, strings removed, cut into 1-inch lengths Salt and pepper 3 tbsp. extra-virgin olive oil 2 tbsp. lemon juice 2 tbsp. minced shallot 1 tsp. Dijon mustard 1 1/2 c. farro, cooked to package directions, cooled 6 oz. cherry tomatoes, halved 3 tbsp. chopped fresh dill 2 oz. feta cheese, … Continue reading

Smashed Chinese Cucumber Salad

Ingredients 5 cucumbers 1/2-1 tsp salt 2 cloves garlic, minced 1 tsp sesame oil 1/2 tsp granulated sugar 1 tsp red pepper flakes Preparation 1. Slice ends off cucumbers and then smash them until they break [CP: just beat them with a chef’s knife until they break apart]. Cut the cucumbers into thirds. Then slice … Continue reading

Thai Quinoa Salad

Ingredients For the Salad 1 cup quinoa, rinsed 1/2 teaspoon salt 1 red bell pepper, cut into bite-sized strips 1 carrot, peeled and grated 1 English cucumber, seeded and diced 2 scallions, white and green parts, finely sliced 1/4 cup freshly chopped cilantro 2 tablespoons fresh chopped mint or basil For the Dressing 1/4 cup … Continue reading